The vanillekipferl are Austrian cookies that are usually prepared during the Christmas season and are also popular in Germany, Hungary, and South Tyrol. Very simple to make and delicious, these cookies can become a tasty gift idea to give to friends and relatives for Christmas. They are crescent-shaped, as kipferl means “crescent,” and are made with a dough based on butter, almond flour in addition to regular flour, eggs, sugar, and vanilla. Once baked in the oven, they are dusted with plenty of powdered sugar and become so crumbly they melt in your mouth! Believe me, they are truly uniquely delicious, and when I made them, they disappeared in a flash! Like any traditional recipe, there are different versions, and today I am sharing mine. Curious to find out how to prepare them? Let’s go to the kitchen together because the vanillekipferl will be ready in a click!
If you are interested in other Christmas dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 20 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: Christmas, Winter
- Energy 228.56 (Kcal)
- Carbohydrates 17.30 (g) of which sugars 8.13 (g)
- Proteins 3.80 (g)
- Fat 16.03 (g) of which saturated 5.68 (g)of which unsaturated 3.30 (g)
- Fibers 1.86 (g)
- Sodium 6.62 (mg)
Indicative values for a portion of 37 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 1 cup almond flour (or blanched almonds)
- 1/3 cup butter
- 1/4 cup sugar
- 1 egg yolk
- vanilla (to taste)
- powdered sugar (to taste)
Tools
- Bowl
- Cutting Board
- Knife
- Baking Sheet for oven
- Parchment Paper
Steps
First of all, if you can’t find almond flour, finely grind the same amount of almonds with a blender. This way you will obtain the flour to use for the dough. Then work the soft butter with the sugar and the yolk until you get a cream.
Next, add the almond flour, all-purpose flour, and the seeds of the vanilla pod. Continue kneading with your hands until you get a smooth and homogeneous dough. Usually, the dough is left to rest in the refrigerator, but for this recipe, it will not be necessary.
However, since eggs, or rather yolks, are not all the same size, if you find the dough too wet, you can wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Then take a bit of dough and form walnut-sized balls. Then lengthen them into cylinders and shape them into crescents. As you form the crescents, place them on a baking sheet lined with parchment paper.
Bake the vanilla cookies in a preheated oven at 350°F (180°C) with static function for 30 minutes or until they are slightly golden on the surface.
Once the cookies are baked, remove them from the oven and let them cool. Then dust them with plenty of powdered sugar and serve.
Storage and Tips for Vanillekipferl
Vanillekipferl can be stored for 3 or 4 days in a tin box with a lid.
Vanillekipferl can be stored for 3 or 4 days in a tin box with a lid.
FAQ Questions and Answers for Vanillekipferl
What can I substitute for almond flour?
As an alternative to almond flour, you can use hazelnut flour.
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